*Note:Israeli couscous is not the same as regular couscous.Its grains are much larger—almost the size of pebbles—than its counterpart.You will find it in gourmet stores in the Triangle area.

In a large pot filled with salted, boiling water, cook the couscous according to package instructions (for al dente this will take between 10-15 minutes).Drain the Israeli couscous in a colander over the sink and rinse it under cool, running water.Transfer cool couscous to a large bowl.Add the yellow tomatoes, red bell pepper, orange bell pepper, lemon zest, lemon juice, olive oil, basil and parsley.Taste the mixture and season with salt and pepper; chill until ready to serve. This recipe serves 6-8.

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